JP4658024B2 - Fried food batter - Google Patents

Description

  The present invention relates to a batter for deep-fried foods that maintains a freshly-fried crispy texture on deep-fried foods, and more specifically, a frying garment that maintains a freshly-fried crispy texture even after being stored in a warmer after oiling. It relates to a batter that makes it possible to manufacture.

  Fried foods such as fries, cutlets, croquettes, and fried chicken are foods that are produced by filing a surface of ingredients (medium seeds) with a dry powder such as bread crumbs, cracker powders, and blender mix powders. At home, these deep-fried foods are made by the method of sprinkling wheat flour, etc., dipping the eggs into a melted solution, and then spraying them with breadcrumbs, cracker powders, and blender mix powders. Since it is not suitable for production, it is industrially manufactured by dipping ingredients (medium seeds) in a batter and sprinkling with bread crumbs, cracker powders, and blender mixed powders, and then oiling.

  In recent years, a wide variety of fried food products have appeared, and not only the types of ingredients and clothing, but also the distribution and sales forms have changed. In order to be able to eat immediately after ordering, as seen in convenience stores, supermarkets, and fast food stores, the number of cases stored in a warmer such as a hot stocker after frying is increasing. On the other hand, dietary fiber is required to provide new functions for health.

  However, in response to the development of a wide variety of fried food products and changes in the distribution and sales forms, there is also a problem of providing consumers with a fried food that has a freshly fried texture. For example, as described above, in the recent sales form, there are an increasing number of cases where the product is stored in a warmer such as a hot stocker after frying. However, the storage temperature in the incubator is often set to 50 to 70 ° C., and when stored for 3 to 4 hours, the crispy feeling of the clothes is lost, the crispness is lessened, worsened, hardened and melted in the mouth It becomes difficult to maintain a freshly fried crispy texture. Therefore, it is difficult to prepare a sufficient amount of fried food to be sold in advance when manufacturing and selling fried food.

  Conventionally, various batters have been improved in order to give fried foods a freshly crisp, crunchy texture, that is, a crispy feeling. For example, the batter oil and fat composition is used to improve the texture, those using an edible wax (Japanese Patent Laid-Open No. 7-241178), and those using a fat and oil-containing material in the form of granules and flakes (special No. 9-206015), a lipophilic polyglycerin fatty acid ester having a hydroxyl value of 150 or less (Japanese Patent Laid-Open No. 2001-45999), and a polyglycerin fatty acid ester having an HLB of 10 or more (Japanese Patent Laid-Open No. 2002-2002). 58437), oils and fats compositions such as sucrose fatty acid esters or polyglycerin fatty acid esters (JP 2002-112722), organic acid monoglycerides and propylene glycol fatty acid esters (JP 2002-291434) Gazette) and the like.

  Furthermore, as for using proteins, starches, polysaccharides, etc., for example, those using proteins obtained from egg white (Japanese Patent Laid-Open No. 5-168430), those using corn flour and starch (Japanese Patent Laid-Open No. -4925), those using wheat protein (Japanese Patent Laid-Open No. 10-42815), those using water-soluble polysaccharides such as water-soluble hemicellulose (Japanese Patent Laid-Open No. 11-169117), fired strong flour, dried gluten, Those using zein or the like (Japanese Patent Laid-Open No. 2001-61428), those using high amylose starch such as pregelatinized high amylose starch (Japanese Patent Laid-Open No. 2001-309758; Japanese Patent Laid-Open No. 2002-207), pregelatinized rice flour (Japanese Unexamined Patent Application Publication No. 2001-275598), and those using defatted soymilk powder (Japanese Unexamined Patent Application Publication No. No. 02-65194), those using gums such as pregelatinized starch, gelatin, guar gum and xanthan gum (Japanese Patent Laid-Open No. 2002-142701), those using octenyl succinate starch, pregelatinized cross-linked starch, etc. -81) and the like.

  In addition, improvement using dextrin has been proposed as a batter for improving the texture of fried food. For example, for the purpose of obtaining a fried food having an excellent texture without sliminess between fried seeds and clothes, the batter mix contains 20 to 50% by weight protein substance and / or 1 to 40% by weight dextrin A batter mix (Japanese Patent Laid-Open No. 2002-84999) is intended to maintain a preferable texture immediately after oiling even if it is stored at room temperature after oiling, 20 to 60 parts by weight of modified starch, 5 to 40 dextrins A fried food apparel made up of 7 parts by weight and 7 to 45 parts by weight of vegetable protein (Japanese Patent Application Laid-Open No. 9-206016) has a good oiliness and a good texture of the clothes immediately after oiling. A batter mix powder comprising dextrin, an organic acid monoglyceride, a sucrose fatty acid ester, and an alkali agent for the purpose of reducing a change in feeling over time JP, 2004-57041, Batter characterized by using natural wheat starch, dextrin and rice flour for the purpose of obtaining a batter suitable for baking in an oven or heating in a microwave oven (special table 2004) -516023) and the like.

  Furthermore, a batter containing a cyclodextrin for obtaining a crispy texture oil-dried food when stored after oil-cooking and subjected to secondary cooking such as microwave cooking has been disclosed (Japanese Patent Laid-Open No. 2005). -34083). However, none of these dextrins are intended to be stored for a long time in an incubator, and those disclosed in Japanese Patent Application Laid-Open No. 2002-84999 use 1 to 40% by weight of dextrin. The amount of dextrin used is 5 to 40% by weight as disclosed in Kaihei 9-206016, and the amount of dextrin used is 1 to 15% by weight even when disclosed in Japanese Patent Application Laid-Open No. 2004-57041. The amount disclosed in the gazette is 10 to 35% by weight, and if the fried food using dextrin in these ranges is stored in a warmer for a long time, on the contrary, the crispness of the garment becomes worse, whispering, and it becomes dry and hard. There is a problem that it ends up.

  As described above, various batters have been improved in order to give fried foods a freshly crisp, crispy texture, that is, a crispy feeling, but as a recent sales form as mentioned above Even in the case where the food is stored in a warmer such as a hot stocker after frying, there is no disclosure of a batter that can maintain a freshly-fried crispy texture and impart a good taste of fried food.

JP-A-5-168430. JP-A-7-241178. Japanese Patent Laid-Open No. 9-206015. Japanese Patent Laid-Open No. 9-206016. Japanese Patent Laid-Open No. 10-4925. JP-A-10-42815. JP-A-11-169117 Japanese Patent Laid-Open No. 2001-45999. Japanese Patent Laid-Open No. 2001-61428. JP 2001-309758 A. JP 2001-275598 A. JP 2002-207 A. JP 2002-58437 A. JP 2002-65194 A. JP 2002-84999 A. JP 2002-112722 A. JP 2002-142701 A. JP 2002-291434 A. JP 2004-57041 A. Special table 2004-516023 gazette. JP-A-2005-81. JP 2005-34083 A.

  The object of the present invention is to maintain the crispy texture of freshly fried food even after storing the deep-fried food after cooking for a long period of time, making it possible to produce a deep-fried food with good crispness and good melting of the mouth, And it is providing the batter for fried foods which enables manufacture of the fried foods with good taste.

  The present inventor has intensively studied to solve the above problems, and in a batter for deep-fried food, a dextrose having a specific DE value (Dextrose Equivalent) is contained in a specific ratio in the solid content of the batter for deep-fried food. By blending it, it is possible to produce deep-fried foods that maintain a fresh crispy texture, have good crisp texture, and have a good melt in the mouth, even when the deep-fried food after storage of oil is stored in a warmer etc. for a long period of time In addition, the present inventors have found that it is possible to provide a deep-fried food with good taste, and have completed the present invention. That is, this invention consists of the batter for fried food comprised so that the dextrin of DE5-45 may be contained in the ratio of 50-90 weight part as a solid component with respect to 100 weight part of batter solid components.

  As a particularly preferred embodiment, the present invention includes a fried food batter configured to contain 60 to 80 parts by weight of DE 10 to 40 dextrin as a solid component. As the dextrin used in the fried food batter of the present invention, indigestible dextrin and / or a reduced product thereof can be mentioned as a particularly preferred dextrin.

  Specifically, the present invention is characterized in that (1) 100 to parts by weight of a batter solid component contains 50 to 90 parts by weight of a dextrin of DE 5 to 45 as a solid component. A fried food batter, (2) a fried food batter according to the above (1) characterized in that it contains a dextrin of DE 10-40 as a solid component in a proportion of 60 to 80 parts by weight, (3 D) The dextrin consists of a batter for deep-fried food according to (1) or (2) above, which is indigestible dextrin and / or a reduced product thereof.

  The fried food batter of the present invention produces a deep-fried food that maintains a crispy fresh texture even when the oil-dried fried food is stored in a warmer or the like for a long period of time, has good crisp texture, and has a good melt in the mouth. This makes it possible to provide fried foods with good taste. Therefore, the present invention is a recent distribution form that is stored in a warmer such as a hot stocker after frying so that it can be eaten immediately after ordering as seen in convenience stores, supermarkets, and fast food stores, It is possible to provide a deep-fried food that can correspond to a sales form, and to provide a deep-fried food that is always freshly fried to consumers.

  The present invention is a batter for deep-fried food that is configured to contain 50 to 90 parts by weight of dextrin of DE 5 to 45 as a solid component with respect to 100 parts by weight of a batter solid component, preferably DE 10 to 40 as a solid component. Fried food batter configured to contain 60 to 80 parts by weight of dextrin, and further, as the dextrin, a fried food batter using indigestible dextrin and / or a reduced product thereof. That is, the present invention relates to 50 to 90 parts by weight of a DE5-45 dextrin as a solid component and 50 to 10 parts by weight of a solid component other than dextrin, preferably 60 to 80 dextrin having a DE of 10 to 40. More preferably, it consists of a batter for fried food containing 60 to 80 parts by weight of less digestible dextrin and / or reduced product thereof.

  The fried food as used in the present invention means a fried food in which ingredients (medium seeds) are dipped in a batter and then sprinkled with a dusting powder, and specifically, fried food, cutlets, croquettes, fried chicken, etc. are exemplified. The Ingredients (medium) include shrimp, crab, squid, shellfish, horse mackerel, kiss, Thai and other seafood, chicken, pork, beef and other livestock, potatoes, pumpkin, eggplant, peppers, lotus root, carrots, Vegetables such as onion and burdock, and mushrooms such as shiitake are available. These are cut to an appropriate size, or pretreated as necessary, for example, ground fish and shellfish, ground potatoes after boiling, etc., and combined with vegetables as necessary. Appropriately shaped products such as molds and saddles can be used. Moreover, as a dust powder, what is normally used, such as bread crumbs, cracker powder, bleeder mix powder, potato starch, is used.

  The dextrin used in the present invention is obtained by degrading starch by some method to lower the molecular weight, and the degree of degradation is generally about DE5-45, preferably DE10-40. As a decomposition method, a generally used method can be used. Specifically, (1) starch-degrading enzyme (for example, α-amylase, β-amylase, isomerase, pullulanase, oligosaccharide-producing amylase, etc.) or acid (for example, hydrochloric acid or oxalic acid) is added to an aqueous suspension of starch. It is then heated and decomposed while gelatinizing the starch, and further heated at each optimum working temperature until a predetermined degree of decomposition, or heated to a predetermined degree of decomposition by adding an enzyme or acid, and dextrinized. Then, if necessary, it is purified by decolorization, deionization, etc., and concentrated to obtain a liquid product, or spray-dried or drum-dried to obtain a powdered product, (2) diluted to powdered starch A small amount of hydrochloric acid (for example, about 0.03-0.15% by weight as hydrochloric acid) and baking at about 120-180 ° C. until a predetermined DE is reached (about 0.3-1.5 hours) (3) Trace amount of salt as described above Pressurized and heated by an extruder the starch was added obtained by a method of decomposing a predetermined DE.

  Further, the indigestible dextrin used in the present invention is a roasted dextrin produced according to the above (2), or a product obtained by purifying the dextrin obtained according to (3) with amylase, or from this A substance obtained by fractionating an indigestible component and increasing its concentration can be designated.

  The raw material starch for producing these dextrins is not particularly limited, and commercially available starches such as potato starch, corn starch, wheat starch, tapioca starch, waxy corn starch, etc., as well as using these acetylated starch and hydroxypropyl starch may be used. it can. Note that DE (Dextrose Equivalent), which describes dextrin, is represented by the ratio (mass%) of reducing sugar (as glucose) to the solid content of dextrin. The dextrin in the present invention includes so-called reduced dextrin hydrogenated to each dextrin, in which case the DE before hydrogenation needs to be in the above range.

  Solid components other than dextrin used in the present invention are components other than water, fats and pastes and emulsifiers in water in batters, and are generally components such as carbohydrates, proteins and seasonings that solidify when dried. Refers to ingredients used in batters for fried foods as desired, specifically flours such as wheat flour, rice flour, corn flour, high maize flour, corn starch, high amylose corn starch, wheat starch, rice starch, potato starch, tapioca starch Modified starch obtained by treating starch and starches such as oxidized, crosslinked, etherified, esterified, pregelatinized, wet heat treated, and fats and oils processed with one or a combination of two or more types of dextrin used in the present invention Non-DE range sugar, sugar, fructose, sugars such as glucose, dietary fiber separated from vegetables and grains, and resistance Over Ji, dietary fibers such insoluble cellulose, soy protein, wheat protein, milk protein, protein such as eggs, leavening agents, thickening polysaccharides, formulations such as powders emulsifiers, various seasonings can be exemplified. Note that the components of the composite material such as powdered fats and oils are considered separately. That is, in the case of powdered fats and oils composed of 70% fats and oils, 25.0% dextrin, 4.0% sodium caseinate and 1.0% powdered emulsifier, 30% by weight is considered as a solid component.

  In addition, the batter of the present invention uses water and rapeseed oil, palm, rice oil, beef tallow, pork tallow, butter, margarine and other oils and fats, and preparations such as pasty emulsifiers in addition to the above solid components. Can be used.

The present invention is a batter that makes it possible to produce a deep-fried food that has a crispy texture, good crispness, and does not become hard and melts well even if the deep-fried food is stored in a warmer for a long period of time. In order to obtain such a batter, in the present invention, when the solid component in the batter is 100 parts by weight, the dextrin of DE 5 to 45, preferably DE 10 to 40, preferably 50 to 90 parts by weight, preferably 60 to 80 parts by weight. Blend.
If the DE is smaller than this DE, the clothing of the clothes after being stored in the incubator for a long time becomes strong, resulting in a crisp texture, and if it is large, the clothes are liable to collapse when fried. In addition, if the amount is less than this amount, the effect obtained is small, the crispness of the clothes after storage for a long time in the incubator becomes worse, it becomes harder, the mouth feels worse, and if it is too much, The clothes tend to collapse, and the clothes feel sticky after being stored in the incubator for a long time.

  Furthermore, in the batter for deep-fried food of the present invention, by using an indigestible dextrin as a dextrin, it is possible to obtain a clothing with a more preferable texture and to produce a fried food that can consume a large amount of dietary fiber. become. Furthermore, the amount of dietary fiber can be further increased by using insoluble dietary fiber in solid components other than indigestible dextrin.

  In the present invention, the fried food is prepared by adding a seasoning such as salt to the above batter, based on vegetables, meat, seafood, vegetables, potatoes, etc., and subjected to pretreatment such as cutting, heating and molding. Immerse the ingredients (medium seeds) and sprinkle with powdered bread, cracker powder, potato starch, etc. on the ingredients (medium seeds) to which the batter is attached. To fly. The time for frying is appropriately changed depending on the type of ingredients (medium seeds). The deep-fried food that has been finished with oil is stored at 50 to 70 ° C. for 2 to 4 hours using a heat insulator such as a heat lamp or an infrared lamp.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. Hereinafter, the present invention will be described in more detail with reference examples and examples. In the reference examples and examples, “parts” and “%” represent “parts by weight” and “% by weight”, respectively.

(Preparation of samples 1-7)
Tapioca starch is dispersed in water, α-amylase is added thereto, gelatinized by heating, hydrolyzed, purified and spray dried to obtain four types of dextrins of samples 1 to 4 in Table 1. It was. The degree of degradation was changed depending on the amount of α-amylase added and the reaction time. Further, corn starch is dispersed in water, succinic acid is added thereto, heated to gelatinize and hydrolyze, pH is adjusted, purified, spray-dried and powdered to obtain three types of samples 5 to 7 in Table 1. Dextrin was obtained. The degree of decomposition was changed depending on the reaction time.

(Preparation of batters of Examples 1 to 6 and Comparative Examples 1 to 3, and croquettes using the batters)
Dextrin samples 2 to 6 obtained in Table 1 and indigestible dextrin (“Fibersol 2” manufactured by Matsutani Chemical Co., Ltd.) are processed starch (“Food Starch NE-1” manufactured by Matsutani Chemical Co., Ltd.), whole egg ( Batter mix powder mixed with Kewpie “Powdered Whole Egg No.1”), Xanthan Gum (“Novzan 80 regular product” manufactured by ADM) at the ratio shown in Table 2 and water and salad oil (“Nisshin Salad Oil” manufactured by Nissin Oilio) ) Was added to make batters of Examples 1-6. Similarly, batters of Comparative Examples 2 and 3 were prepared using the flour and powdered whole eggs of Comparative Example 1 using the dextrins of Samples 1 and 7 obtained in Table 1. Crusted potatoes that have been peeled and steamed in advance, seasoned with seasonings, and made into a croquette medium-shaped with a weight of 35 g per piece, and this was made into the above Examples 1-6 and Comparative Examples It was dipped in 1 to 3 batters, picked up, applied with bread crumbs, and fried for 3 minutes in salad oil adjusted to 180 ° C. to make croquettes.

(Evaluation)
The obtained croquette was put into a hot stocker maintained at 70 ° C. with a heat lamp, taken out after 4 hours, and the texture evaluated according to the following criteria was also shown in Table 2. In this example and comparative example, the wheat flour is “Violet” made by Nisshin Flour Milling; the whole powdered egg is “powdered whole egg No. 1” made by Kewpie; xanthan gum is made by “ADM” “Novazan 80 usually Processed starch: Matsutani Chemical Co., Ltd. “Food Starch NE-1”; salad oil: Nisshin Oilio “Nisshin Salad Oil” was used.

The texture in Table 2 was expressed according to the following criteria:
<Crispy feeling>
◎ Strong crispy feeling ○ Crispy feeling △ Crispy feeling is slightly weak × No sticky and crispy feeling

<A feeling of crispness>
◎ There is a feeling of crispy and good crispness (no whispering)
○ There is a sense of crispness (almost no whispering)
△ Bad crispness (strong whisper)
× The crispness is very bad (whispering is very strong)

<Soft feeling>
◎ Very soft ◎ Soft △ Somewhat hard × Very hard

<Melting mouth>
◎ Light and good for melting in the mouth ○ Slightly light and good for melting in the mouth △ Slightly heavy and poor in melting in the mouth × Heavy and very poor in melting in the mouth

(Preparation of fried chicken)
Using the sample 5 shown in Table 1, batters in the proportions shown in Table 3 were made to produce fried chicken. That is, a piece of 70 g chicken thigh was passed through the batter of Table 3 and cracker powder was applied, and then fried at 180 ° C. for 5 minutes. The obtained fried chicken was stored in an incubator heated to 70 ° C. for 4 hours, and then taken out and evaluated. In addition, about Example 9, since the fats and oils comprised from 70% of fats and oils, 25% of dextrin, and 5% of solids other than dextrin are used, the dextrin ratio in the solid component of a batter is 72.8%. Become. The evaluation results are also shown in Table 3. In Comparative Example 5, the clothing was punctured when fried and sensory inspection could not be performed. In these examples and comparative examples, powdered fats and oils were used with a fat content of 70%, DE10 dextrin 25%, casein sodium 4%, and powder emulsifier 1%.

(Preparation of pork cutlet)
40g of pork fillet per slice was breaded twice with the batter in Table 4, and pork cutlet was made so that the dressing rate was about 40%. That is, the first time, the amount of water was applied to a thin batter of 350% to the flour, and then the fine bread crumb was applied. The second time, the amount of water was applied to a thick batter of 230% to the powder, and about 3 mesh of raw bread crumb was applied. The dressing ratio is the ratio of the total weight of batter and bread crumbs to the weight of bread crumbs. Table 4 shows the ratio of the amount of dietary fiber contained in the pork cutlet clothes after being fried at 180 ° C. for 3 minutes and the sensory test result of the texture after being kept warm for 4 hours with a heat lamp. In this example and comparative example, cellulose is: “Cellulose Powder KC Flock” manufactured by Nippon Paper Chemicals; resistant starch: “NOVELOSE 260” manufactured by National Starch; soybean protein: “Arcon S” manufactured by ADM "It was used.

Claims (3)

A batter for deep-fried food, characterized in that a dextrin of DE 5 to 45 is contained as a solid component in a proportion of 50 to 90 parts by weight with respect to 100 parts by weight of the batter solid component. The batter for fried food according to claim 1, wherein dextrin of DE 10 to 40 is contained as a solid component in a proportion of 60 to 80 parts by weight. The batter for fried food according to claim 1 or 2, wherein the dextrin is an indigestible dextrin and / or a reduced product thereof.